- 1 cup (200g) firmly packed brown sugar
- 1/2 cup (125ml) navel orange juice
- 1 navel orange, segmented
- 475g Sara Lee frozen chocolate pudding
Dissolve the sugar in 1/2 cup (125ml) of water in a saucepan over a low heat. Bring to the boil and simmer, without stirring, for 5 minutes. Carefully add strained orange juice, and stir. Simmer 2 minutes. Remove from heat, stir through orange segments. Rest 30-40 minutes or until thick and syrupy.
Cut frozen pudding into 4 rectangle portions, trim edges. Warm according to packet instructions. Serve drizzled with syrup and orange segments.
- oil, for brushing
- 85g self-raising flour
- ½ tsp baking powder
- 40g cocoa
- 40g ground almond
- 125g butter
- 100g golden caster sugar
- 2 eggs
- 6 Lindt milk chocolate balls
Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
Beat the butter with the sugar using a wooden spoon or electric beaters.
Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one – but don’t push it right to the bottom.
Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.
- 455g good-quality cooking chocolate (70% cocoa solids)
- 50ml hot espresso or good strong instant coffee
- 125g butter , plus extra for greasing
- 6 free-range eggs, separated
- 200g caster sugar
- 100g ground almonds
- 100g rice flour
- 1 small handful chopped hazelnuts, toasted
This pudding is chocolate heaven! The original recipe idea for it came from my mate Ben when he was head chef at Monte’s. I’ve changed it round a bit to make it easier to make at home.
Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture.
Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5.
Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.
- 250ml full fat milk
- 125ml double cream
- 60g caster sugar
- 1 tablespoon cornflour
- 35g cocoa powder
- 2 tablespoons boiling water (from recently boiled kettle)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 60g dark chocolate (finely chopped)
Put the kettle on and warm the milk and cream together in a saucepan or in a bowl in the microwave.
Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.
Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.
Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
- 150g (5oz) 70%-75% dark chocolate, broken into cubes
- 150g (5½oz) butter, plus 2tbsp for greasing
- 1-2tbsp cocoa powder, sifted
- 4 medium eggs
- 150g (5oz) golden caster sugar
- 4tbsp plain flour
- raspberries, to serve
Preheat the oven to gas 6, 200°C, 180°C. Melt the chocolate and butter in a bowl over a pan of barely simmering water. Leave to cool, stirring occasionally, until smooth but still liquid.
Meanwhile, grease two individual pudding moulds. Dust with the cocoa powder and chill until needed.
Put the egg and sugar in a large mixing bowl. Beat for 5 minutes with an electric whisk until thick, pale and fluffy.
Sift in the flour and gently fold it into the egg mixture using a large metal spoon or spatula. Fold in the cooled chocolate mixture. Divide the mixture evenly between the prepared moulds. Put on a baking tray and cook straight away, or chill until needed.
Allow the chilled puddings to come back up to room temperature before baking. Cook for 8-10 minutes, or until risen, with a set crust on the top. Remove from the oven and leave to stand for 1 minute. Turn the puddings out onto plates and serve with raspberries and ice cream, if you like.
Tip: Although these rich, elegant little puds are easy to make, the melting middles require precision cooking – so watch them like a hawk.
For the chocolate orange cake
- 2 oranges
- 125g ground almonds
- 4 eggs
- 2 egg yolks
- ¼tsp baking powder
- 80g sugar
- 225g plain chocolate, plus a few shavings to decorate
- 250ml whipping cream
- 1 orange
- 325g caster sugar
- 1 star anise
Preheat the oven to Gas Mark ¼, 100°C, fan 100°C or the lowest temperature you have available.
Start with the syrup by placing 200g of the caster sugar and 200ml water in a saucepan and bring to the boil. Keep little hands away as hot sugar can cause bad burns.
Slice 1 orange and add to the syrup.
Add the star anise and cook over a low heat for 20 minutes until the syrup is glossy and translucent. Star anise is an unusual spice – make sure the kids get to see it before it goes in. Once cooked allow to cool in the pan.
Lay the orange slices from the syrup on nonstick baking paper and dry out in the low heat oven for 3 hours. Once dry, break into small crunchy orange chips – the children can do this by bashing them with a wooden spoon.
Next move on to the chocolate orange cake. Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Boil the remaining 2 oranges whole in a pan of water for 30 minutes – this is to take the bitter flavour out of the skin.
Once they have cooled slightly cut the oranges in half. Remove the pips and place in a food processor with the remaining 125g of caster sugar, ground almonds, 3 eggs and baking powder. Blend until smooth.
Pour the cake mixture into an ovenproof dish and cook in the oven for 12–14 minutes, or until golden brown. Allow to cool.
For the topping for the cake, use an electric whisk to mix 1 whole egg and 2 egg yolks in a large bowl, until doubled in volume.
Bring the granulated sugar and 4tsp of water to the boil. Continue to boil until a sugar thermometer reaches 121°C. Then, remove the pan from the heat.
Add the sugar mixture to the eggs, whisking continuously. Once combined set aside.
Melt the dark chocolate in a bowl over hot water (or in a microwave), and pour into the egg mixture, mixing continuously.
Whisk the cream until half-whipped and then fold into the chocolate mix.
Pour the mixture over the orange sponge and leave to set in the fridge for 2 hours.
Once set, top with the orange chips and shavings of dark chocolate. Slice and serve.
- 100g dark chocolate (minimum 70% cocoa solids)
- 150ml double cream
- 150ml single cream
- 1tsp instant espresso coffee powder
- 2tbsp brandy
- 6 coffee beans to decorate (optional)
- 12 chocolate curls for decoration (optional)
Melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water.
Lightly whip the double cream and reserve 2tbsp. Place the remaining cream and the single cream in a small pan. Heat very gently until just below boiling point, but do not boil. Add the melted chocolate and coffee powder and stir until smooth and velvety. Stir in the brandy.
Pour into espresso cups or very small dessert bowls and set aside for 10 minutes to cool slightly, before chilling for 2 hours. Spoon the remaining whipped cream on top of each cup and top with a coffee bean before serving.
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 teaspoon piment d’espelette or cayenne pepper, plus more for garnish, optional
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate (70 percent cacao), chopped
- Creme fraiche or sour cream, for serving
Combine the cream, milk and piment d’espelette in a medium saucepan over medium-high heat. Heat until the mixture just starts to bubble around the edges. Reduce the heat to low and cook for 15 minutes to infuse the liquid with the piment. Strain through a fine-mesh sieve and return to the saucepan.
Whisk together the sugar, cocoa, cornstarch and salt in a medium bowl, making sure there are no lumps; gradually whisk into the liquid. Cook over medium heat, whisking constantly, until the starting to bubble and thicken, 3 to 4 minutes. Reduce the heat to medium low and add the butter; whisk until melted. Add the vanilla and chocolate and continue to whisk until the chocolate has melted and the mixture is thick and smooth, 2 to 3 minutes more.
Transfer the pudding to a medium bowl or individual pots. Let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
To serve, top with some creme fraiche and a sprinkling of piment d’espelette if desired.
- 1/4 c. sugar
- 2 tbsp. sugar
- 3 tbsp. cornstarch
- 1 tbsp. unsweetened cocoa powder
- 1 1/2 tsp. unsweetened cocoa powder
- 1 1/4 c. heavy cream
- 1 1/4 c. whole milk
- 1/2 tsp. pure vanilla extract
- 6 oz. semisweet chocolate, chopped (1 cup)
- 1/2 tsp. pure mint extract
- 1 tbsp. unsalted butter, cut into small pieces
- 1 1/2 tsp. unsalted butter, cut into small pieces
- 10 chocolate wafer cookies
- Garnish: mint sprigs
Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders (candle4less.com), leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie “dirt,” and garnish with a planted mint sprig. Serve chilled.
- 150g/5½oz unsalted butter, cut into 1-2cm/½-¾ cubes, plus extra for greasing
- 185g/6oz self-raising flour
- 15g/½oz cocoa powder
- 20g/¾oz caster sugar
- 125g/4½ suet
- 1 orange
- 150-175ml/5-6fl oz full-fat milk, plus extra for dampening
- 150g/5½oz soft dark brown sugar
- 25g/1oz dark chocolate, chopped into small pieces
- cream, to serve
Grease a 1.2 litre/2 pints pudding basin with butter.
Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough.
Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry.
Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate.
Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess.
Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. Put the parchment and foil on top of the pudding, foil-side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle.
Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry.
Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding.
Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream.
- 4 cups whole milk
- 2 (2.75-ounce) packages cook and serve vanilla pudding
- 1 (11-ounce) bag white chocolate chips, 1-ounce reserved for garnish
- 1 (11-ounce) bag dark chocolate chips, 1-ounce reserved for garnish
- 1 (11-ounce) bag milk chocolate chips, 1-ounce reserved for garnish
In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
Garnish with reserved chocolate chips.
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavour), for serving (optional)
Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in centre will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.